The Main Menu

appetizers

CHEF  Alice Bruno

Amberjack Tartare, Lemon Sauce, Giardiniera and “Olive Oil Powder” | € 25,00
Rabbit Terrine with Rosemary, Liver Ganache,
Spinach, Pine Nuts and Raisins | € 24,00
Vertical Salad - Raschera Cheese, Salads, Sprouts, Walnuts, Raspberries, Seeds and Popcorn | € 22,00
Penati Selection Parma Ham 30 Months Aged, Ugly but Good Vegetables | € 24,00
Perfect Egg Asparagus, Leeks, Potatoes and Feta | € 22,00
31⁄2 Hours Cooking

first courses

CHEF  Cristian Guglielmino

Risotto “Del Laghetto”, Water Cress, Frog Legs and Fresh Cream | € 18,00
(Minimum Order Two Portions)
Green Peas Ravioli with Crescenza Cheese and Crispy Ham | € 24,00
Anellini alla Pecorara” with Mushrooms, Vegetables and Sheep’s Ricotta | € 22,00
Spelt Flour Homemade Spaghetti, Prawns and Spring Onion, Bisque | € 25,00

today's fish

CHEF  Giorgio Caimi

Roasted Seabass, Courgettes, Frozen Fennel and Cucumber Juice | € 30,00
Triglia “alla Amatriciana”, Spinach Cream and Pistachio | € 35,00
Octopus, Cuttlefish and Shrimp Warm Salad | € 32,00
Turbot Fillet, Tomatoes Coulis, Smoked Eggplant| € 32,00

our certified meats

CHEF  Annalisa Torluccio

Slowly Cooked Beef Cheek in White Wine with Carrot Purée | € 28,00
Milanese Calf Rib (Thick or Thin on Request) with Home-made Potato Chips | € 32,00
Grilled Beef Fillet, Tunisian Sauce and Seasonal Vegetables | € 35,00
Suckling Goat with Rosemary, Glassworts, Buttermilk and Heart of Lettuce | € 30,00

Cheeses Our Selection of Italian Cheeses | € 22,00

Bread and cover | € 5,00

Chef de cuisine:  Theo Penati

Tasting Menu

Today’s Amouse Bouche

Amberjack Tartare, Lemon Sauce, Giardiniera and “Olive Oil Powder”

Spelt Flour Homemade Spaghetti, Prawns and Spring Onion, Bisque

Roasted Seabass, Courgettes, Frozen Fennel and Cucumber Juice

Pre-Dessert

Tiramisù

Coffee

From our Wine-Cellar:
Sauvignon Blanc 2018, Elena Walch

€ 75,00

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Tradition

Pass gestures, rituals, recipes and secret ingredients is the lifeblood that feeds the story of our restaurant for more than 70 years. Our cuisine has its roots in the distant past of a village tavem, led by the head of the Penati. The values that were then infused into the daily work have been handed down from father to son for three generations.

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The Great Dinners

The tastes of Tradition

During the Autumn Evenings, we have taken care of our guests since 1940.
Friday, 10th November from 08pm “The Great Boiled Meat”
Friday, 17th November from 08pm “The Truffles and the Great Red Wines”

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Ingredients

We try and select the best ingredients in our territory, focusing on the choice oflocal suppliers for fruit and vegetables, breads, meats and cold cuts. In our garden we grow herbs, decorative flowers, berries, and when the nature permits some types of vegetables. From the sea we get the best fish and shellfish, always trying to match them with locai vegetables to calibrate the environmental impact of each dish. Eating well is one of the pleasures of life, do it with care and responsibility makes it even more enjoyable ..